Mini Chipotle Roasted Cauliflower Tostadas with @ChefReillyMeehan

Makes: 12 Tostadas

Ingredients:

For the Tostadas:

12 mini corn tortillas

1 tablespoon neutral oil

Chili lime salt

For the Cauliflower:

1 head cauliflower, cut into small florets

¼ cup Sir Kensington's Vegan Chipotle Mayo

1 tsp each, cumin, coriander, paprika

Salt and pepper to taste

For the Avocado Crema:

1 avocado

2 tablespoons Sir Kensington's Vegan Chipotle Mayo

2 tablespoons water

Juice from 1 lime

4-6 cilantro plushes

Salt and pepper to taste

To Garnish:

Pickled red onions

Cilantro leaves

Vegan cheese (optional)

Instructions:

-Brush the tortillas with oil and dust with chili lime salt and bake at 325* until crisp all the way through

-Toss the florets with the Vegan Chipotle Mayo and remaining ingredients then bake at 400* until tender and nicely browned then allow to cool

-Blend the avocado with the Vegan Chipotle Mayo and remaining ingredients until smooth

-To assemble, place a dollop of the avocado crema on the tostada, then top with a generous amount of the roasted cauliflower. Garnish with the cilantro, pickled onion and cheese if using then serve